Occurrence, Risk Factors, and Antimicrobial Susceptibility Test of Thermophilic Campylobacter Species of Bovine Carcass at Municipal Abattoir and Butcher Shops of Jimma Town, Southwest Ethiopia

Abstract

Background Although Campylobacter jejuni ( C. jejuni ) and Campylobacter coli ( C. coli ) cause acute diarrheal diseases in people all over the world, they are most commonly seen in other mammalian species and are a seemingly healthy carrier condition. Humans in Ethiopia, on the other hand, are largely unaware of the existence of Campylobacter in food animals as potential sources of infection. Objective To determine the occurrence, risk factors, and antimicrobial susceptibility pattern of thermophilic Campylobacter species in bovine raw meat from the abattoir and butcher shops. Methods Swab samples were collected from 177 cattle carcasses (from abattoir 93 and butcher shops 84) and cultured using standard methods. An antimicrobial susceptibility test was performed using the disk diffusion method towards eleven antimicrobial agents. Results The overall prevalence of thermophilic Campylobacter species was 14 (7.9%). From these, 11 (78.6%) were identified to be C. jejuni and 3 (21.4%) were C. coli . Lack of handwashing before meat processing and after visiting the toilet, meat contact with floors, walls, or soiling during preparation, and lack of training were the most important factors independently associated with (p<0.05) the prevalence of Campylobacter species contamination. The highest level of antimicrobial resistance of the Campylobacter isolates was recorded to ampicillin (10μg) (100%), followed by amoxicillin (30μg) (78.6%) and sulphamethoxazole-trimethoprim (57.1%) while the least resisted antimicrobials were streptomycin (25μg), erythromycin (15μg), oxytetracycline (30μg) (each 28.6%), kanamycin (30μg) 14.3%, chloramphenicol (30μg) and gentamycin (10μg) (each 7.1%). Conclusion Despite the low prevalence of thermophilic Campylobacter in the current investigation, it may pose a significant public health threat. As a result, it is vital to give retailers and customers extensive education, training, and knowledge about the correct handling and cooking of animal-derived goods. Furthermore, antimicrobials should be used with caution in both veterinary and human treatment regimens as well as a wider examination of antimicrobial resistance patterns for the use of well-targeted antimicrobials.

Isolation, molecular detection and antimicrobial susceptibility profiles of Campylobacter from camel meat, feces and processing environments at municipal abattoirs in eastern Ethiopia

“…The prevalences of C. jejuni (72%) and C. coli (28%) in this study are in agreement with those of Berhanu et al [10] who reported 78.6% C. jejuni and 21.4% C. coli. Similarly, Hagos et al [22] reported C. jejuni and C. coli incidences of 81.25% and 18.75%, respectively, which is consistent with the ndings of the present study.…”

“…In this study, the total prevalence of Campylobacter species was relatively in agreement with that reported by Tegegne et al [12], who reported a 5% prevalence of Campylobacter species in camel meat samples from Jigjiga town. Berhanu et al [10] and Debelo et al [21] from the Jimma municipal abattoir also reported overall prevalence rates of 5.6% and 7.9%, respectively, which are in agreement with the ndings of the present study. In contrast, Chala et al [11] from Addis Ababa and Hagos et al [22] from Mekele reported relatively more Campylobacter isolates from different sample sources, with a prevalence of 18.5% and 16.67%, respectively.…”

The Importance of the Slaughterhouse in Surveilling Animal and Public Health: A Systematic Review

“…The prevalence of Campylobacter spp. at slaughterhouse is approximately 20% (ranged from 5% to 40%) in cattle [ 189 , 190 , 191 , 192 , 193 , 194 , 195 ].…”

Campylobacter: A Brief Review of Its Causes, Diagnostic Approaches and Prevention

“…Using the toilet, handling meat without washing your hands, handling meat after it has been in contact with dirt during preparation are four situations when campylobacter is more likely to be present. Meat handlers who did not wash their hands before handling the meat had 11.6 times higher risk of contracting Campylobacter spp (Berhanu et al, 2021). Lack of hygienic practices (Sibanda et al, 2018), depopulation of a flock in several batches, the presence of other farm animals and pets (Sanches et al, 2018), the presence of multiple poultry houses, the presence of rodents on a farm, the use of nipples drinkers, the enormous size of the flock (Sibanda et al, 2018), receiving chicks from the individual hatchery, and increasing ventilation are all factors that contribute to poultry colonization during summer (Hog et al, 2016), and lack of fly screen .…”